Vanilla Ice Cream

July 19, 2012


My children’s favourite ice cream flavour is, get this, vanilla.

Odd, I know.

See, my girl doesn’t like ‘stuff’ in her food.  No raisins in raisin bran muffins, chocolate chips in cookies, nothing.  Vanilla is the one flavour she can be sure doesn’t offend her sensibilities.

The boys?  They like toppings.  Lots and lots of toppings.  So, vanilla fits the bill there, too.   The other day, it actually made more sense to me to make more vanilla ice cream than to truck all four kids with me to the store.  If you have ever tried shopping with any number of small children, you will understand why.

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract (I used vanilla bean paste)

Mix the milk and sugar together until combined.  Then mix in the heavy cream and vanilla.  That’s it.  Really,.


This recipe, I will grant you, is not as sophisticated as the ones that use a cooked or a custard base.  It does not contain exotic ingredients or give you the opportunity to let the flavours develop as the concoction sits in the fridge over night.  What it does do is give you a good, solid ice cream that is quite delicious and does not require umpteen ingredients, tons of wait time, or more patience than the average 6 year old (or 36 year old) can muster.


For this experiment, our friend Alex came over to help.  Alex has a teenage sister who loves to show off her hair dressing skills.  Thank you for making me look bad Michelle.


Although the ingredients were simple and the methodology straight forward, intense debate surrounded just about every step.  Note:  E2 has begun to wear a purse everywhere she goes, even while bike riding, just to be fancy.


While clearly concerned about this turn of events, there really isn’t any need to be.  This is the handy dandy ice cream bowl and attachment that will fit almost any Kitchen Aid stand mixer. I love it.  Goose bought it for me not long after we were married.  The bowl permanently lives in our freezer, ever at the ready to make delicious ice cream.


Simply fit this little attachment on here.


Fit the stirring attachment in the bowl.


Turn the machine on and pour in the mixture.


Let it stir and freeze until it reaches the consistency of soft serve.


Pack it into a previously reserved 2L ice cream tub.  I fitted mine with a piece of plastic wrap to avoid freezer burn. Bury it, upright for now, in your deep freeze and wait.  The original recipe says it will only take two hours to freeze.  I found overnight creates a much better consistency.


Ta da!  Ice cream!

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One Comment on “Vanilla Ice Cream”

  1. Michelle Says:

    Vanilla is the best!!!! My fave too!

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